Parmesan Crusted Tuscan Potato Cakes

by Todd Leonard CEC on August 14, 2014
Todd Leonard CEC
Overall Rating: 5/5 | Kids Rating: 0/5


These are a great side dish to a steak dinner!

Serves: 12

Prep Time: 15 min

Cook Time: 30 min

Total Time: 45 min

Total Time:
Prep Time:
Cook Time:
45 min
15 min
30 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.




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  1. Cook potatoes following can instructions: Heat 2 c. of water, 3/4 tsp. salt, 3 tbsp. butter, and 2/3 c. milk. Once liquid mixture comes to a simmer, add in the beads and stir well to incorporate.
  2. In a medium saute pan, sweat garlic and butter but do not allow to brown. Add 1 c. water, spinach, tomatoes, Italian blend, onions, mushrooms, and Chef's Choice blend.
  3. Cook until water is absorbed and vegetable are bright and colorful. Fold in cheese and remove from heat. Fold vegetable mixture into potatoes.
  4. Cool potatoes in refrigerator for at least 20 minutes for easier packing of cakes.
  5. For breading, combine flour and Chef's Choice in one bowl; combine Panko bread crumbs, parmesan, and parsley in another bowl; combine egg powder and milk in third bowl.
  6. To make cakes, pack potatoes into 12 balls and flatten into patty shape. Dip patties into flour mixture, then eggs, and then bread crumbs.
  7. Pan fry cakes on medium heat in butter and oil until golden brown.

Yield: 12 cakes